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Season the short ribs with plenty of salt and sear them in your Dutch oven or whatever oven-safe pot you are using to cook your dish. cover the pot and braise for about 3 hours What comes out of the oven is a rich, indulgent stew loaded with vegetables that have transformed into a sweet and tangy mélange, and falling-off-the-bone tender short ribs. boneless beef short ribs (I used bone-in) salt 2 leeks, trimmed, halved, chopped, washed 1 large yellow onion, sliced into thin half moons 3/4 cup water, divided and more as needed 2 medium carrots, grated 3 cloves garlic, minced 1 tsp fresh thyme, minced 2 cups jam (recommended cherry, plum, or nectarine) 1 cup pomegranate vinegar (or red wine vinegar) freshly ground black pepper either de-fat the liquid using the ziploc bag method (pour the liquid into a ziploc, seal the bag, hold it over a clean vessel, slit the bottom corner with a knife, drain liquid into the vessel, pinch the outlet closed before the fat layer drains, discard the fat) or chill the liquid and solids separately so I can remove the solid layer of fat from the liquid when cold.

The original recipe calls for buttering the pan (or use melted coconut oil), but I line the bottom with parchment paper first and then butter the pan. sprinkle some sugar over the base Mix the almond flour, coconut flour, baking powder, and salt together. If you don’t have coconut flour, substitute 1/4 cup of almond flour for the tablespoon of coconut flour. 1 tbsp butter or coconut oil, melted 2 tbsps sugar 4 large eggs, separated and at room temperature 1/2 cup sugar 1 tsp vanilla 1 tsp almond extract (optional, but good) 1 1/4 cup almond flour 1 tbsp coconut flour (you can substitute 1/4 cup almond flour for 1 tbsp coconut flour) 1 tsp baking powder (1/4 tsp baking powder at 8500 feet above sea level) 1/4 tsp salt topping 1 1/2 cups heavy whipping cream 1-2 tbsps sugar 1/2 tsp vanilla extract 1/4 tsp almond extract 2 cups orange segments, supremed 1/4 cup raw pistachios, blanched for 1 minute in boiling water, drained, and skinned Position your baking rack in the center of the oven and preheat to 350°F.

Watching the big dump snow days is doubly exciting for us because 1) we love skiing powder days and 2) springtime snow is good for our local morels. If you happen to get your hands on morels, one of the easiest preparations with big return on investment (of time) is morels and scrambled eggs. I pan-sear my morels with shallots in butter, but if you have a different preferred method for preparing the morels, go for it. Heat the remaining tablespoon of butter in a nonstick pan over medium-low heat.

Even if you think the cold weather negates making sorbet, I have good news: you can freeze the juice and zest (separately) until the weather grows hot enough to warrant, nay – DEMAND, a batch of refreshingly bright blood orange sorbet. pour the chilled liquid into the ice cream maker You can make orange sorbet if you can’t find blood oranges – so good, you’ll want to freeze some blood orange juice for summer Combine the orange zest, water, and sugar in a small saucepan. Stir the cooled sugar syrup, blood orange juice, lemon juice, and Grand Marnier together in a bowl or 1 quart measuring cup and chill completely.